Back in the 1970s when we made homemade ice cream we crafted it by pouring the cream mixture into an old-fashioned hand-crank machine container and surrounding it with some ice, rock salt, and a whole lotta love.

Losing my Dad when I was 15 years young was a nightmare I hate to remember. Luckily I knew Dad long enough to cling to special things about him that I hold near and dear more than 30 years later:

His love of the Texas Coast including key essentials like how to hypnotize a Texas crab, how to transform a cola can into a mini “bait bucket” you can wear around your neck (no kidding), and of course the joy of wade fishing.

How to properly shave by wetting your finger and wiping it across your lips to remove any shaving cream that covers your lips (this trick I noticed before I was old enough to begin shaving).

The love of outdoor grilling.

And Dad’s love of pistachio ice cream.

While ice cream makers have advanced over the years, I know for certain that this Cuisinart recipe would have been one of Dad’s favorites. I hope you try your hand at this creamy, lip-smakin’ pistachio-y bowl of awesome!

foodie tips ~

❤ This ice cream kept extremely well in my “third pan” in the freezer for more than a week. After that the highly coveted ice cream was all gone … POOF!

❤ 2 ¼ cups of pistachios? You will enjoy a lotta nutty goodness in every single bite! You’ll also enjoy more pistachio taste than what you’ll get from store brand ice creams.

1. In a medium saucepan set over medium-low heat, stir together the milk, vanilla bean (including the pod), half of the sugar and 1 ½ cups of the pistachios. Bring the mixture just to a boil. Remove from heat; let mixture steep for 1-2 hours. After steeping, add the cream and salt and gradually return the mixture just to a boil over medium-low heat.

2. When the pistachio-cream mixture is reheating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until everything is pale and thick.

3. Once the pistachio-cream mixture has come to a slight boil, whisk about ⅓ of the hot mixture into the yolk-sugar mixture then the final ⅓. Add another ⅓ of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir everything constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook. This process should only take a few minutes.

4. Stir in the almond extract and pour the mixture through a fine mesh strainer, discarding the vanilla pods and pistachios. Bring to room temperature. Cover and refrigerate 1-2 hours, or overnight.

5. Turn on your Cuisinart ice cream maker. Pour the mixture into the frozen freezer bowl and let mix until thick, about 20 minutes. When the ice cream is almost done churning, add the remaining toasted pistachios through the opening at the top of the ice cream maker. The ice cream will have a soft, creamy texture. If a firmer consistency is preferred, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

To serve, remove from freezer 15 minutes before serving; if you’re lucky you’ll see creamy globs of awesome form on the ice cream.